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Suggest a better descriptionMarinate: ========= In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper. Add chicken; cover and marinate in refrigerator for 1 hour. While chicken is marinating make the coating. Coating: ======== In a blender, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend until thoroughly mixed. Put the bread crumb mixture in a shallow dish. Assembly: ========= Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat. Place chicken in single layer, in a shallow foil lined baking dish. Bake in 400 F for 20 minutes. Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender. Cook: Joan M. McCormick, Yorktown, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 102 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 169.5mg | 6 % | |
Potassium 116.1mg | 3 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 19.8g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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